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Friday, July 22, 2011

Pineapple Methi Dhal Curry

This is one variety of fruit Sambar with greens - a sweet & sour combo of Methi leaves,dhal and pineapple.
Methi leaves r said to cure ulcers.So its good to include fresh methi leaves in ur food as often as u can.U can replace Palak for methi leaves or Mango for Pineapple and try this Dhal curry.Try this recipe at home and see that tangy taste gets retained in your tongue - longtime after that.

Pineapple Methi Dhal Curry


1 bunch of fresh methi leaves-chopped finely
3 slices of pineapple - cut into small pieces
1/2 cup Toor Dhal-washed well
1 big onion -sliced
1/4 tsp asafoetida powder
3 garlic flakes(optional)
1 tsp any good sambar powder
2 tbsp chopped curry and coriander leaves each
3 green chillies-slit lengthwise
3 red chillies
1/2 tsp mustard seeds
1 tsp + 1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 1/4 tsp salt
1 tsp coconut oil
2 tsp refined oil
needed water


1.Pressure cook the toor dhal with green chillies-3 no.s,onion slices-little,1 tsp cumin seeds,asafoetida powder, garlic flakes(optional),chopped coriander leaves - 1 tsp,1/2 tsp turmeric powder,sambar powder and 3 cups of water upto 6 whistle.Mash the cooked dhal after sometime and keep aside.
2.Heat refined oil in a pan, fry mustard seeds,cumin seeds,red chillies,curry leaves and chopped sambar onions till golden brown.
3.Add chopped methi leaves and pineapple pieces and saute for a min.
4.Add 1/2 tsp chilli powder and salt and cook for 2 more mins-adding 1 cup water.
5.Add the prepared dhal and coriander leaves.Cook for 3-5 more mins.Mix well.Turn off the flame.
6.Serve this tangy Methi-Pineapple Dhal Curry hot with steamed rice or Indian Breads.(Ur kids will ask for more).

Submitting this post  ARS Series- F for Fruit Curries. hosted by   Ambrosia

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